Turkey & Eggplant Stuffed Peppers

Stuffed peppers are a perfect recipe for a family dinner or an easy meal prep, but of course, this recipe is without all of the heavy breading. The eggplant adds a delicious and hearty flavor to the mix that is truly more satisfying than the traditional recipe’s breadcrumbs. I also love how this recipe is so versatile, if you are not a huge eggplant fan, zucchini, summer squash or even sweet potatoes are a perfect substitute or addition. Also, for a vegan option, a combination of these veggies is a yummy alternative.

RECIPE:

• 5 large red bell peppers
• 2 pounds of organic, free range ground turkey (99% lean)
• 1 large onion, diced
• 1 large eggplant, diced
• 6 cloves of garlic, diced
• 2 tablespoon of coconut oil 
• 2 teaspoons of oregano
• 1 teaspoon sea salt
• 6 tablespoons of organic tomato paste
• Ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 350°F
2. Cost a large baking pan with 1 tablespoon of coconut oil
3. Cut each bell pepper in half and the out seeds and stem, then place face up on the baking sheet, and set aside 
4. Heat 1 tablespoon of coconut oil in a large skillet over medium heat
5. Add in the turkey, garlic, onion, oregano and salt, and cook until turkey has browned on the outside
6. Add diced eggplant and tomato paste, and cook until the eggplant is soft and the turkey is cooked through
7. Remove the pan from heat, and drain the liquid from the pan
8. Spoon the turkey mixture into each bell pepper half, making sure to really  stuff them firmly and full
9. Bake for 15 minutes, the peppers should be soft and stuffing browned
10. Serve warm with a sprinkle of freshly chopped parsley, and enjoy